Vegan Strawberry Shortcakes
Easy to make, and can even be prepared ahead of time. Fresh juicy strawberries with a cloud of coconut cream layered between homemade vegan shortcakes. The perfect summer dessert.
Servings: 6 shortcakes
For the vegan shortcakes:
- 1 1/2 cup(s) all-purpose flour
- 2 tablespoon(s) white sugar
- 1 tablespoon(s) baking powder
- 1/4 teaspoon(s) salt
- 6 tablespoon(s) vegan butter cold
- 1/2 cup(s) plant-based milk (such as soy or almond)
- 1 teaspoon(s) lemon juice
For the toppings:
- 4 cup(s) strawberries stems removed and sliced
- 2 tablespoon(s) white sugar
- 2 cup(s) vegan whipped cream (homemade or storebought)
- Preheat your oven to 425F (220C). Line a large baking sheet with parchment paper.
- If using a food processor: add the flour, sugar, baking powder, and salt and pulse a few times to whisk. Add the cold vegan butter and pulse several times until the flour mixture looks crumbly. Mix together the plant-based milk and lemon juice, then pour over the flour mixture. Pulse just 3 - 4 times to mix until the dough is shaggy and there are still lots of crumbs. Be careful not to over mix the dough.
- If mixing by hand: in a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut the vegan butter into small cubes, and scatter them over the flour mixture. Use a pastry cutter or fork to cut the butter into the flour until you reach crumb texture. Mix together the plant-based milk and lemon juice, then pour over the flour mixture. Gently mix until you have a shaggy dough with lots of crumbs, don't over mix, it should look quite loose.
- Form the biscuits: turn the dough out onto a clean work surface. The dough will be soft, wet, and crumbly. Gather and gently pat the dough together and flatten to about 3/4" thick. Do not roll it into a ball or knead it, you just need to gently pat it into shape. Use a large circle cutter to cut the dough into rounds, reforming the scraps to make 6 biscuits. Tip: don't twist the cutter, this will hinder the dough from rising properly. You could alternatively, use a knife to cut the dough into squares, or just gently form the biscuits by hand. Place biscuits on the prepared baking sheet and bake for 14 - 16 minutes until slightly risen and lightly golden. Let cool.
- To prepare the strawberries: gently stir the strawberries with sugar in a medium bowl. Allow the strawberries to rest for 10 - 20 minutes, or even overnight in the fridge so they release their juices.
- To assemble the vegan strawberry shortcakes: carefully slice the cooled biscuits in half. Place the bottom half on a plate, top with strawberries, a dollop of coconut whipped cream, the remaining half of the biscuit, topped with more strawberries and a final dollop of coconut whipped cream. Server right away.
The biscuits can be made 2 – 3 days in advance and kept in an air-tight container in the fridge, or you can even freeze them. The coconut whipped cream and strawberries can be prepared up to 1 day in advance. Make the vegan coconut whipped cream according to my recipe. If you like a lot of whipped cream you may want to double the recipe. Alternatively, these days a lot of grocery stores carry pre-made vegan whipped cream if you want to save yourself a step. Soy-Free: To keep this recipe soy-free, choose almond or oat milk rather than soy milk.
Serving: 1shortcake with strawberries and coconut whipped cream | Calories: 433kcal | Carbohydrates: 49g | Protein: 5g | Fat: 25g | Saturated Fat: 17g | Sodium: 298mg | Potassium: 558mg | Fiber: 4g | Sugar: 20g | Vitamin A: 545IU | Vitamin C: 58.7mg | Calcium: 117mg | Iron: 3.1mg